Start with about 3 ½ pounds of firm, larger carrots. Avoid thin ones, as they can turn into pickled confetti. Inspect the carrots carefully if they’re in a bag—sometimes they’re not all up to par for canning.

Rinse your carrots under warm water, scrubbing with a vegetable brush or your fingers to remove dirt and debris. If you’re using homegrown carrots, they’ll need extra cleaning.

Peel the outer skin of the carrots with a vegetable peeler. It’s a bit tedious, but necessary for a clean, polished end result. Don’t toss the peels—they make a great addition to a salad!

Trim the tops and bottoms off the carrots, then cut them into ½-inch rounds. After chopping, give them another rinse to remove any lingering dirt.

In your stock pot, combine the white vinegar, water, sugar, and canning salt. Bring to a boil, stirring occasionally, and let it boil for about 3 minutes until the sugar dissolves completely.

Inspect your jars for cracks. Wash them with warm soapy water, then place them in the canner and cover with water. Let the jars simmer on medium heat. Simmer the lids in a separate saucepan over low heat to soften the adhesive.

Place the prepared carrots in the brine and bring it back to a boil. Reduce heat and let the carrots simmer for about 10 minutes. The carrots will soften slightly but remain crisp.

Using your jar lifter, carefully remove the jars from the canner. Place 2 teaspoons of mustard seed and 1 teaspoon of celery seed at the bottom of each jar.

Scoop the cooked carrots from the brine and place them into the jars. Shake the jars gently to pack the carrots tightly, but leave a full inch of space at the top to allow for expansion during the canning process. Pour the hot brine over the carrots, ensuring a ½-inch headspace.

Use a non-metallic utensil (like a knife) to gently remove any trapped air bubbles. Be sure to move slowly to prevent pushing the carrots out of place.

Wipe the rims of the jars with a damp paper towel to ensure a clean seal. Use your lid lifter to place lids on each jar, then screw the rings on until fingertip-tight—just tight enough to secure, but not overly tight.

Place the jars into the canner, ensuring they’re covered by at least an inch of boiling water. Bring the water to a boil and process pint jars for 15 minutes (adjust for altitude as needed).

After processing, remove the canner lid and turn off the heat. Let the jars sit in the canner for 5 minutes. Then, carefully lift the jars out with a jar lifter and place them on a towel or cutting board to cool completely. Leave them undisturbed for 24 hours.

After 24 hours, check the seals by pressing the center of the lids. If it doesn’t pop back, the jar sealed properly. If it does pop back, the jar didn’t seal and should be refrigerated.

Label your jars with the date and store them in a cool, dark place. Pickled carrots are best eaten within one year, but they’ll stay safe for that period. A dry, low-humidity space like a basement or cellar is ideal.